First, we eat the lettuce and greens. If we can't get to things like chard and kale, we cook them and freeze them to use later in soups or polenta. Then we move on to the broccoli, cauliflower, peppers, and leeks, which can last a week or more in the fridge. This system means that the vegetables with staying power, such as potatoes, onions, garlic, and carrots, tend to pile up.
So last night we made a big vegetable hash, and it turned out great. You know how sometimes you throw something together without a recipe, and it's so good that even as you eat it, you're worried that you will never be able to re-create it? This hash was like that.
And it couldn't have been simpler. We cut five small potatoes into tiny dice, for fast cooking, then tossed them into a couple of tablespoons of hot olive oil. Next we sliced four small onions and added those.
A small cauliflower had spent a lonely week on the refrigerator shelf, so we chopped that into small pieces and added them to the pan. Finally, we had a couple of cups' worth of green beans that were a bit past their prime but tasted wonderful cut into small pieces and added to the mix. We sauteed everything until it was brown and a little crispy, salted and peppered it, then served it with a generous dollop of ketchup.
Poached eggs would be really good on top of a pile of this hash. If you had leftover meat, chicken or cooked tofu, those would be fine additions.